Ingredients
1-1/2 cups all-purpose flour2/3 cup sugar1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon salt2 eggs1 cup finely shredded carrots2/3 cup vegetable oil1/2 cup crushed pineapple, drained1/2 cup sweetened shredded coconut1/2 cup raisins1/2 cup chopped pecans
Preparation
In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil and pineapple. Stir into dry ingredients just until moistened. Fold in coconut, raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove from pan and cool on wire rack.
